Two Turtle Doves Pie

Cooking Time: 20-30 Min    Servings: 6-8

Products needed:

French Walnut Oil


Pie Crust:

  • 1 ¼c walnuts
  • 1 c all-purpose flour
  • 1 Tablespoon granulated sugar
  • ½ teaspoon salt
  • 1 tablespoon cold butter, cut into pieces
  • 1 tablespoon Olive Scene Roasted Walnut Oil
  • 3-4 tablespoons cold water


  • 2/3 c butter
  • ½ c brown sugar
  • ½ c butterscotch chips
  • ½ c chocolate chips



  1. Preheat oven to 350°F.
  2. Spread walnuts in a pie pan and bake for 5 to 7 minutes, or until fragrant.
  3. Let cool.
  4. Combine ¼ c of the walnuts, flour, sugar and salt in a food processor; process until the walnuts are finely chopped.
  5. Add butter and process until incorporated.
  6. Transfer to a large bowl.
  7. Drizzle oil over the flour mixture.
  8. Use your fingertips to rub the oil into the mixture.
  9. One tablespoon at a time, add water and mix with a fork until dough is crumbly and holds together when pressed.
  10. Press into the bottom of a 13 x 9-inch pie, or press into a disk and roll out between two pieces of parchment paper.
  11. Chop remaining roasted walnuts and sprinkle over crust. 


  1. Preheat oven to 350 degrees F
  2. Combine butter and sugar in a saucepan and cook over medium heat, constantly stirring, until mixture comes to a full boil.
  3. Boil until candy mixture reaches 240 degrees F.
  4. Immediately pour over crust.
  5. Bake for 20 minutes or until entire caramel layer is bubbly.
  6. Immediately sprinkle with butterscotch and chocolate chips and allow to melt, swirling to make a pattern. 

*Make Ahead Tip: The dough will keep, tightly wrapped in plastic wrap, in the refrigerator for up to 2 days or in the freezer for up to 6 months. Return dough 
to room temperature before rolling. Wide sheets of parchment paper make rolling out dough even easier.